Macaroons

INGREDIENTS

Macaroons
225 g icing sugar
130 g ground almonds, blitzed in a food processor
until finer
3 egg whites
60 g caster sugar
a few drops of red food colouring

Ganache
90 g dark chocolate, broken into squares
50 ml Greek yoghurt
bought icing (optional)

METHOD

Preheat the oven to 120 °C. Line a baking sheet with
baking paper and grease with non-stick spray. Dust
with cornflour.

Macaroons:
Sift together the icing sugar and ground almonds 3
times.
In a separate bowl whisk the egg whites until soft
peaks form.
Spoon in the caster sugar, whisking until the mixture
becomes thick,
white and glossy. Add the food colouring and blend.
Fold in the almond mixture a spoonful at a time.
Put the mixture into a piping bag with a round nozzle
and pipe
2- to 3-cm circles on the baking sheet (don’t twirl the
nozzle).
Rapidly lift the nozzle so it doesn’t make a point.
Leave the macaroons for 20 minutes or until they’ve
formed a skin
on the surface.
Bake for 20 minutes or until the macaroons can be
lifted with a
palette knife.
Leave to cool on the sheet.

Ganache:
Melt the chocolate in the microwave.
Stir every 15 seconds.
Stir in the yoghurt and let the mixture cool until thick.
Sandwich the macaroons with the ganache.
Leave until firm.

INFO & TIPS

Pipe hearts on top with bought icing.
Makes 40
Preparation time: 15 minutes
Cooking time: 20 minutes
standing time: 20 minutes

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